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Wild Rice Soup

1 stick butter
1 lg. onion, finely chopped
1/2 c. sliced celery
1/2 lb. sliced mushrooms
1/2 c. flour
6 c. chicken stock
2 c. precooked wild rice
1 1/2 tsp. salt
1/2 tsp. curry powder
1/2 tsp. mustard powder
1/4 tsp. white pepper
1 c. heavy cream
2/3 c. dry sherry


In large Dutch oven melt butter. Add onion and saute until light gold. Add celery and cook a few minutes. Mix in flour and gradually whisk in broth. Stir until thickened. Add mushrooms. Stir in seasonings and add rice and cream. Cook until thoroughly heated. Serves 6 to 8.


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